Recipe of Perfect No-Bake Peanut Butter and Chocolate Marbled Cheesecake

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, No-Bake Peanut Butter and Chocolate Marbled Cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake Recipe.

You can cook No-Bake Peanut Butter and Chocolate Marbled Cheesecake using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of No-Bake Peanut Butter and Chocolate Marbled Cheesecake

1. Make ready 16 of Digestive Biscuits (or other, to taste).
2. Make ready 80 grams of Butter.
3. Prepare of Peanuts, smashed into little pieces.
4. Prepare of peanut butter part.
5. Make ready 340 grams of Peanut butter.
6. Take 600 grams of Soft Cream Cheese.
7. Take 125 ml of Milk.
8. Make ready 80 grams of Caster Sugar (use less if peanut butter already has lots of sugar in it).
9. Take of chocolate part.
10. Make ready 150 ml of Double Cream.
11. You need 300 grams of Dark Chocolate.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake instructions

1. Reduce biscuits to crumbs via preferred method. I used my mini chopper because it's quick and easy. Pour into a bowl..
2. Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit crumbs are wet..
3. Press the biscuit mixture into the bottom of a 12 inch springform tin and put in the fridge to set. Make sure the layer is flat and even..
4. While the base sets, spoon the peanut butter into a small pan and put over a low heat. Stir in the milk until combined. Should be like soft playdough. Remove from heat..
5. In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside..
6. Melt the chocolate in a bain-Marie or microwave (on super low heat). Slowly stir in the double cream. Consistency should be thick, similar to the peanut butter mixture. Remove from heat..
7. Take the base from the fridge. Spoon some of the peanut butter mixture into the tin and spread it across the whole base, covering it. Add uneven dollops of chocolate mixture. Repeat layering until all the fillings are in the tin..
8. Take a pallet knife, knife, fork or spoon handle (anything, really), push it into the mixture (not so far you touch the base) and swirl it about, to create a marbled effect. Be careful not to mix it into one colour..
9. Leave in the fridge to set. Preferably over night, but 6+ hours should be enough..
10. If desired, while serving a slice, sprinkle over some smashed peanut pieces..